I’ve had these mini bundt cake pans for years, but I’ve never used them. I can’t even recall why I bought so many. I guess at one point in my life I was obsessed with miniature food or something. Lately I’ve been wanting to get a little healthier with my baking, you know sometimes you want a treat, without a crap ton of calories. Also with so many people having food allergies and just basically people watching what they eat, I want to be able to accommodate everyone with my sweet treats. This cake is made from ground almonds and ground oats. I find it to be cheaper if you just blend your own oats and almonds. I do have a high powered blender, so I’m unsure if you can do this in a regular blender. If you can let me know! This cake is so delicious on its own, but as we all know I have a guava addiction and I just had to coat each bundt with some melted guava paste. Plus the look so beautiful, like little erupting lava cakes! Make these babies, you will not regret it. Hasta la proxima!
You’re going to take your plain whole unsalted almonds and roast them in a dry pan, in a 350 F oven for 7-9 minutes. Let cool before grinding.
Once almonds are cooled add it to your blender along with your oats. Pulse until they resemble a flour texture. Set aside.
In a small sauce pan add your guava paste and water and cook over medium high heat, until the guava paste has melted.
In a bowl add in your egg yolks and melted coconut oil.
Add in your brown sugar.
Now add in your almond extract, baking soda, baking powder, cardamom and salt. mix until combined.
Now add in your almond meal and ground oats. Mix until almost incorporated and then add in your almond milk. Mix until completely combined.
In your stand mixer with a whisk attachment add in your egg whites and beat until you almost get stiff peaks.
Add to your almond mixture and gently fold it in.
Spray your mini bundt cakes with cooking spray or your 9 inch spring for pan and add your batter in.
Bake for 20 to 25 minutes or until your toothpick comes out clean.
Let cool completely, before removing from pan. Then add your guava paste over top and enjoy! Yum! you will not be able to stop eating these!
Almond Guava mini Bundt Cakes
recipe adapted from Eatingwell Flourless Honey Almond Cake
- 1½ cups whole almonds, toasted
- 1/2 cup rolled oats
- 4 large eggs, separated
- 1/2 cup brown sugar
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 1/3 cup unsweetened vanilla almond milk
- 7 oz guava paste
- 1/4 c water
- cooking spray
- Preheat oven to 350°F. Coat a 9-inch springform pan or 5 mini bundt pans with cooking spray.
- Toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. Let cool before blending in the blender.
- Blend whole almonds and rolled oats in a food processor or blender until finely ground (you will have about 1¾ cups ground). Beat 4 egg yolks, brown sugar, almond extract, baking powder, baking soda, salt and cardamom in a large bowl with an electric mixer or by hand until well combined. Add the ground almonds and mix until combined.
- Then add in you almond milk and mix until combined.
- Beat 4 egg whites in large bowl with the electric mixer on medium speed until very you almost get stiff peaks, 2 to 3 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
- Bake the cake until golden brown and a skewer inserted into the center comes out clean, 20 to 25 minutes for mini bundts 25 to 30 minutes for larger pan. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring or just plop them out of the mini muffin tin. Let cool completely.
- While your cakes are baking melt you guava and water over medium high heat until it gets thick like a pudding. You may need to use the back of a spatula or spoon to get rid of the lumps and smooth out the paste.
- Once your cakes are cool pop them out of the pans and coats the tops or tops of the cakes with the guava and enjoy!